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Creamy Tomato Salmon Pasta combines tender, flaky salmon with a rich and flavorful tomato-based sauce. Passata, tomato purée, and a touch of cream create a velvety consistency, while thyme and garlic infuse the sauce with aromatic depth. Served over spaghetti and complemented by spiralized courgette, this dish strikes a balance between hearty comfort and light, fresh flavors.
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Creamy Tomato Salmon Pasta

Whether you’re preparing a weeknight meal, hosting a dinner party, or looking for a comforting and flavorful dinner option, Creamy Tomato Salmon Pasta is the perfect choice. The combination of creamy sauce, tender salmon, and fresh herbs makes it a crowd-pleaser that everyone will enjoy.
Course Dinner
Cuisine American
Keyword Creamy Tomato Salmon Pasta, Tomato Salmon Pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients

Salmon and Sauce:

  • 2 tablespoon olive oil
  • 3 pieces boneless salmon approx 400g/14oz
  • 1 medium onion or 2 small onions peeled and finely diced
  • 2 garlic cloves peeled and minced
  • 500 g 17.5 oz passata
  • 1 tablespoon tomato puree
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 teaspoon sugar
  • 3 tablespoon double heavy cream

Spaghetti:

  • 300 gram 10.5 oz dried spaghetti
  • 1 large courgette zucchini spiralized, or sliced into long thin strips

Instructions

  • Start by boiling a large pot of water for the pasta. Once the water is boiling, add the pasta and simmer for 12 minutes until it’s fully cooked.
  • While the pasta cooks, heat the oil in a large frying pan over medium-high heat. Season the salmon fillets with salt and pepper, then place them in the pan, skin-side up.
  • Cook the salmon for 3 minutes until golden, then flip it over and push it to one side of the pan. In the open space, add the onions and cook over medium heat for 3-4 minutes, stirring occasionally, until they soften.
  • Add the minced garlic and cook for an additional 30 seconds. Then stir in the passata, tomato puree, dried thyme, and sugar. Mix everything together and let it simmer for 2-3 minutes.
  • The pasta should be almost done by now. For the last 30 seconds of cooking, add the spiralized courgette (zucchini) to the pan with the pasta. Once cooked, drain the pasta in a colander, but make sure to reserve a cup of the cooking water.
  • Flip the salmon in the frying pan and, using tongs, carefully remove the skin and discard it. Flake the salmon into chunky pieces with the back of a fork, then stir the cream into the sauce.
  • Add the cooked spaghetti and spiralized courgette to the pan, along with a splash of the reserved pasta cooking water (about 1/4 cup). Use tongs to toss the spaghetti in the sauce, making sure the salmon is evenly distributed throughout.
  • If you prefer a thinner sauce, add more pasta cooking water to loosen it up. Divide the pasta into bowls and top with a generous sprinkle of grated Parmesan, black pepper, and fresh basil leaves.

Notes

Can I make it ahead?

  • For the best flavor, enjoy this dish right after it's cooked. However, if you'd like to make it ahead, cook the dish, cool it quickly, cover, and refrigerate. When you're ready to serve, reheat it in a pan over medium heat with a lid or foil for about 10 minutes. Stir it a few times with tongs and add a splash of water if the sauce needs loosening. Cook until it's piping hot all the way through.